Cook Systems Jobs in Usa

Delaware North Sportservice is searching for seasonal Cooks to join our team at Comerica Park in Detroit, Michigan. As a Cook, no day will be the same working in this energetic team. If you have a passion for creating culinary masterpieces, thrive in a fast-paced kitchen environment, and want to be part of a team dedicated to delivering exceptional dining experiences, apply today and embark on a rewarding culinary journey with us.

Information on our comprehensive benefits package can be found at we offer

We care about our team members personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

• Follow the supervisor's assignments for food production and prepare food and beverage products for guests by following recipe guidelines, using proper preparation techniques, and sanitation guidelines
• Set up, operate, and clean kitchen equipment according to correct procedures, as well as keep workstations clean, organized, sanitized, and sufficiently stocked
• Work cooperatively with team members and management
• Follow the supervisor's assignments for opening and closing procedures

• Ability to read and understand recipes and food abbreviations
• Capable of working in a fast-paced environment with a high level of attention to detail
• Ability to work as a team player, follow procedures, and take directions
• Basic math skills, with the ability to calculate and follow recipe measurements

• Must be able to lift 30 lbs or more
• Ability to stand for long periods while also bending, lifting, and reaching
• Ability to move rapidly and coordinate multiple orders
• Exposed to variable temperatures

Evenings
Weekends
Events

Delaware North operates concessions, premium dining, and retail services at the 41,297-seat Comerica Park, home of the MLB's Detroit Tigers. Delaware North has been a partner of the Tigers since 1930. Our chefs create a unique dining experience at the exclusive Tiger Club that offers a full view of the field. An extensive menu with an emphasis on Detroit-inspired fare is created for every game.

Our business is all about people, and that includes you. At Delaware North, youre not just part of a team youre part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you cant love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether youre interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, were invested in helping you achieve your career goals.

Together, were shaping the future of hospitality come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.

• Other

Delaware North Sportservice is searching for seasonal Cooks to join our team at Target Field in Minneapolis, Minnesota. As a Cook, no day will be the same working in this energetic team. If you have passion for creating culinary masterpieces, thrive in a fast-paced kitchen environment, and want to be part of a team dedicated to delivering exceptional dining experiences, apply today and embark on a rewarding culinary journey with us.

Information on our comprehensive benefits package can be found at we offer

We care about our team members personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

• Follow supervisor's assignments for opening and closing procedures, as well as food production.
• Prepare food and beverage products for customers by following recipe guidelines, using proper preparation techniques, and sanitation guidelines.
• Set up and operation of kitchen equipment.
• Clean equipment properly according to correct procedures.
• Keep workstation clean, organized, sanitized, and sufficiently stocked.
• Work cooperatively with co-workers and management.

• Must be at least 18 years old.
• Able to work a flexible schedule including nights, weekends and holidays.
• Previous culinary experience preferred.
• Attentive and detailed oriented.
• Ability to read and understand recipes and food abbreviations.
• Ability to work in a fast-paced environment with a high level of attention to detail.
• Ability to follow procedures and take directions; work as a team player.
• Basic math skills, with the ability to calculate and follow recipe measurements and proportions.

• Able to stand for long periods of time including bending, lifting, reaching, and stretching.
• Able to lift 30 lbs or more.
• Ability to move rapidly and coordinate multiple orders.
• Exposed to variable temperatures,
• Depending on the season; may work frequently in a hot, damp, or very cold environment.
• May be required to work in confined space.
• Hazards include, but are not limited to, cuts from broken glass, metal cans, slipping and tripping.
• Frequently immerses hands in water.

Days
Evenings
Holidays
Weekends

Delaware North operates concessions, premium dining, and retail services at Target Field dating back to 2010. The 39,504-seat venue is home to the Minnesota Twins. We provide a full complement of food and beverage offerings that include chef-attended action stations, a carving station, and Taste of the Ballpark fan favorites.

Our business is all about people, and that includes you. At Delaware North, youre not just part of a team youre part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you cant love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether youre interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, were invested in helping you achieve your career goals.

Together, were shaping the future of hospitality come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.

• Other

The Cook position is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets and with other associated food service activities.

1. Performs all main line food production duties with specific items determined by assigned shift.
2. Reviews the needs of the day with assigned supervisor(s), completes production sheets, reviews maintenance reports, and verifies supply needs and availability.
3. Assists assigned supervisors with menu and recipe development.
4. Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
5. May assist in the supervision and training of food service personnel.
6. Arranges for kitchen helpers/assistants to complete smaller item preparation.
7. Verifies and oversees food serving lines, areas, bars, etc., making sure they are properly stocked, set up, and cleaned.
8. Using a working knowledge of all general food service area positions, this position "fills in" for any one of these positions at a moment's notice.
9. Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products.
10. Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures.
11. May assist other food service personnel at any given time.
12. This position has no supervisory responsibilities.
13. Other duties that are pertinent to the department or unit's success also may be assigned.

Minimum Requirements

• Must have a High School diploma or GED equivalent.
• Must have or obtain a Municipality of Anchorage Food Handler's Card or ServSafe Certification contingent upon 30 days of hire.
• Must have two (2) years of related work experience.
• A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy
• Contract requires employees to speak, understand, read and write English.

Working Conditions and Physical Requirements

Weather: Indoors: environmentally controlled; requires most or all work to be done inside. Noise level: Moderate Description of environment: This is an industrial kitchen/cafeteria environment located on a university campus setting. Physical requirements: Employee is required to lift and/or move up to 35lbs. Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift. Travel: None Competencies

NMS Core Values

Safety guides our behavior. Honesty and integrity govern our activities. Commitments made will be fulfilled. All individuals are treated with dignity and respect. The environment will be protected and sustained.

Company Description

Beloved and Beyond is a christian camp for children and young adults who have special needs. We have 9 weeks of camp in the summer with about 260 people a week.

Role Description

This is a contract Kitchen Supervisor or Line Cook position based on-site in Rosebud, TX. The individual will oversee day-to-day kitchen operations, ensuring the preparation and serving of high-quality meals. For Kitchen Supervisor roles, responsibilities include managing kitchen staff, maintaining inventory, and ensuring health and safety compliance. For Line Cook roles, duties include executing food preparation and cooking tasks according to established recipes, maintaining cleanliness, and assisting in food service operations as needed.

Qualifications

• Supervisory skills, including the ability to manage and lead kitchen staff effectively, are necessary, particularly for a Kitchen Supervisor role.
• Proficiency in food preparation, culinary skills, and cooking techniques to ensure high-quality food production is essential for all candidates.
• Experience in food service operations and maintaining proper food safety protocols is required.
• Strong organizational skills and the ability to thrive in a fast-paced environment.
• Knowledge of kitchen equipment and proper maintenance practices.
• Relevant certifications in food safety or culinary arts are a plus.
• Ability to work autonomously or as part of a team, with excellent communication and problem-solving skills.
• Agreement to follow our rules of conduct and statement of faith while employed
• Opportunities extend from mid May - the first week of August.

• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to: kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Assist with storage of food deliveries
• Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
• Work a food station during service, including direct guest interaction if working in a guest facing restaurant
• Ensure Manager is aware of guest comments and concerns
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Other duties as assigned
  
  

• Culinary School graduate preferred
• 1-2 year(s) of experience in a commercial kitchen preferred
• ServSafe or similar food safety course certification is preferred
  
  

• Proficient written and verbal communication English skills, Spanish a plus
• Proficient experience in guest facing roles
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Maintain a clean and sanitary work environment, participate in pre and post shift cleaning and organization to include but not limited to kitchen equipment, walk in fridge/freezer storage, dry storage, trash, recycle, mopping, sweeping
• Prepare & serve food items according to standardized recipes and chef specifications
• Follow daily preparation list to ensure items are ready for service
• Assist with storage of food deliveries
• Report any problems with food product, kitchen equipment or work area to a Chef/Sous chef
• Work a food station during service, including direct guest interaction if working in a guest facing restaurant
• Ensure Manager is aware of guest comments and concerns
• Safely operate and train others on the operation of various kitchen equipment to include oven, grill, flattop, soup kettles, slicers, robo-coupe, immersion blender
• Ensure accurate portion sizes and presentation of dishes to meet both quality standards and customer expectations
• Manage cooking times to ensure food is prepared and served in a timely manner, especially during peak hours
• Work closely with kitchen team members to ensure smooth operation and effective communication during food service
• Other duties as assigned
  
  

• Culinary school graduate preferred
• One to two years of experience in a commercial kitchen preferred
• Serv Safe or similar food safety course certification is preferred
  
  

• Proficient written and verbal communication skills in English - Spanish a plus
• Proficient experience in guest facing roles
• Knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more
• Knowledge of food handling, safety and other restaurant guidelines
• Knowledge of simple sauce and dressing
• Strong analytical and problem-solving skills
• Excellent time management skills
• Ability to manage difficult or emotional situations whether they be customer or employee related
• Ability to work under stressful circumstances
• Ability to quickly adapt to changes in processes, customer flow, environments, and tasks
• Ability to engage with customers in a positive and helpful manner
• Ability to work in collaboration with others to achieve team goals
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Receive and prepare food orders for a specific type of cuisine (according to assigned restaurant) according to memorized standard recipes.
• Coordinate orders for pick-up.
• Maintain cleanliness of workstation and storage areas at all times.
• Control waste by monitoring proper rotation, storage, and quantity control.
• Maintain inventory of station and order stock to maintain pars.
• Consistently apply established safety and sanitation procedures.
  
  

• Must have a minimum of six (6) months of experience as a cook.
• Must be able to stand and/or walk for duration of shift.
• Must be able to lift, carry, and maneuver up to 75 pounds.
• Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist.
• Must be able to obtain/maintain any necessary licenses and/or certifications.
  
  

• Must have a minimum of six (6) months of experience as a cook.
• Must be able to stand and/or walk for duration of shift.
• Must be able to lift, carry, and maneuver up to 75 pounds.
• Other physical requirements of the position include but are not necessarily limited to reaching, grasping, bending, kneeling, and twisting at the waist.
• Must be able to obtain/maintain any necessary licenses and/or certifications.
  
  

• Receive and understand food orders from Lead Line Cook, Expeditor or Ticket; coordinate orders for pick up
• Cook food orders for specific cuisine or style according to memorized standard recipes in a timely manner
• Control waste by monitoring proper rotation, storage, and quantity controls
• Work and communicate with kitchen staff and food servers
• Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
• Must have strict compliance with the Blue Chip Employee Handbook and Policy and Procedure Manual
• Able to read, convert recipes according to production requirements
• Acquired knowledge of sanitation according State and Federal guidelines
• Work efficiently and accurately in operating mode
• Maintain a positive work environment
• Follow all approved recipes and plate presentations
• Serve all guests according to established standards of quality and pre-determined timeliness and portions
• Assure that all food preparation and service areas are in accordance with the local, State, and Federal Health Department Codes
• Cooking applications vary based on complexity
• Ensure all food products are according to approved specifications
• Follow recipes precisely and understand mis en place
• Performs all relative miscellaneous duties as directed by supervisor/manager.
  
  

• Temperatures above 85 degrees in the Hot Kitchen
• Periodically pushing and pulling heavy carts
• Walking long distances with heavy food products
• Repetitive heavy lifting
• Good hand/eye coordination
• Continuous standing, walking for long periods
• Periodically pushing and pulling heavy carts and lifting products in proper storage areas
• Ability to work in contrasting hot and cold areas
• Tasting food and evaluating quality points at each stage of preparation
• Required to be detail oriented
• Lift food items sometimes as heavy as 100 pounds
• Ability to read and convert recipes in direct proportion
• High School diploma or equivalent preferred
• Culinary Apprenticeship or an Associate’s degree in Culinary Arts
• Must have two years experience in high volume kitchen specifically with hot food preparation
• The ability to effectively communicate in English
• Must be able to understand French terminology as it applies to cooking applications